Then both drinks are sweetened with vanilla syrup and finally the con crema is finished with cascara sugar and foam.

"The process takes time, care and patience, ensuring we deliver a distinct experience that stays true to the specialness of the coffee while imparting the complementary, distinguished flavor of the oak-aged barrel," Starbucks employee Duane Thompson told journalists in a press release. "You get those earthy notes mingling with the oak to create a cup that's unlike any other."